Get ready to meet your new favorite weeknight dinner. These Creamy Chicken Stuffed Peppers are the ultimate comfort food, combining tender, sweet bell peppers with a rich, savory, and incredibly creamy chicken and rice filling, all smothered under a blanket of perfectly melted cheese. This recipe is straightforward, packed with flavor, and guaranteed to have everyone asking for seconds. It’s the perfect way to turn a simple ingredient like bell peppers into a show-stopping meal.
Whether you’re looking for a satisfying family dinner, a clever meal-prep solution, or a crowd-pleasing potluck dish, this recipe ticks all the boxes. The filling is deliciously cheesy, the chicken is tender, and the peppers become perfectly soft and sweet in the oven. It’s a complete meal in one, and it’s surprisingly easy to whip up!
Why You’ll Love This Recipe
- Incredibly Flavorful: The combination of cream cheese, shredded chicken, savory seasonings, and sharp cheddar creates a filling that is simply irresistible.
- Perfectly Balanced: Sweet bell peppers provide the perfect vessel, balancing the richness of the creamy filling.
- Customizable: This recipe is a fantastic starting point. Feel free to add other veggies, switch up the cheese, or make it spicy to suit your taste.
- Great for Meal Prep: Assemble the peppers ahead of time and bake them when you’re ready for a quick and delicious dinner. Leftovers are fantastic, too!
Key Ingredients You’ll Need
Here are the simple, wholesome ingredients you’ll need to make these incredible stuffed peppers. You can find the full measurements in the recipe card below.
- Bell Peppers: Any color works beautifully! Red, yellow, and orange peppers are sweeter, while green peppers offer a more earthy flavor.
- Chicken: Cooked and shredded chicken is perfect for this recipe. A rotisserie chicken is a fantastic time-saver.
- Cream Cheese: This is the secret to the ultra-creamy filling. Use full-fat for the best texture and flavor.
- Cooked Rice: White or brown rice works well, adding substance to the filling.
- Cheddar Cheese: Freshly grated sharp cheddar cheese provides the best melt and a robust flavor.
- Onion & Garlic: These aromatics build the foundational layer of flavor for the filling.
- Seasonings: A simple blend of smoked paprika, dried oregano, salt, and black pepper is all you need.
How to Make Creamy Chicken Stuffed Peppers Step-by-Step
Making this dish is as simple as preparing the peppers, mixing the filling, and baking to perfection. Follow these easy steps for a flawless result.
Step 1: Prepare the Peppers
Start by slicing your bell peppers in half lengthwise, from stem to base. Remove the seeds and membranes to create hollow pepper boats. To ensure they are perfectly tender, you can pre-bake them for about 10 minutes while you prepare the filling. This little step makes a big difference!
Step 2: Make the Creamy Chicken Filling
In a large skillet, sauté the diced onion until softened. Add the minced garlic and cook until fragrant. Next, stir in the softened cream cheese, cooked rice, shredded chicken, half of the cheddar cheese, and all your seasonings. Mix everything together until it’s well combined and wonderfully creamy. Taste and adjust the seasoning if needed.
Step 3: Stuff and Bake
Arrange your pepper halves in a baking dish. Generously spoon the creamy chicken mixture into each pepper half, mounding it slightly on top. Sprinkle the remaining cheddar cheese over the filling. Bake in a preheated oven at 375°F (190°C) until the peppers are tender and the cheese is melted, bubbly, and slightly golden. This usually takes about 20-25 minutes.
Tips for the Perfect Stuffed Peppers
- Choose Wide Peppers: Look for large, wide bell peppers that can sit flat in the baking dish. This makes them easier to stuff and prevents them from tipping over.
- Don’t Skip Pre-Baking: Giving the peppers a head start in the oven ensures they will be perfectly tender and not crunchy when the filling is done.
- Use Freshly Grated Cheese: Pre-shredded cheese often contains anti-caking agents that prevent it from melting as smoothly. Grating your own cheese from a block makes a huge difference.
- Let Them Rest: After baking, let the peppers rest for a few minutes. This allows the filling to set, making them easier to serve.
Delicious Recipe Variations
One of the best things about this Creamy Chicken Stuffed Peppers recipe is how easy it is to adapt. Here are a few ideas:
- Spicy Version: Add a diced jalapeño with the onion or stir in a pinch of red pepper flakes for a kick of heat.
- Low-Carb/Keto: Swap the rice for cauliflower rice for a delicious low-carb alternative.
- Different Cheeses: Try a blend of Monterey Jack and cheddar, or add some Parmesan for a nutty flavor.
- Add Veggies: Finely chopped spinach, mushrooms, or zucchini can be sautéed with the onions to add extra nutrients and flavor.
What to Serve With Stuffed Peppers
These peppers are a hearty meal on their own, but they also pair wonderfully with a simple side. A fresh green salad like this vibrant grinder salad complements the creamy richness perfectly. For a more complete meal, serve them alongside a fluffy bed of lemon herb rice or some cheesy broccoli rice.
FAQs
While you can, be aware that the cream cheese filling may change texture slightly upon thawing. For best results, freeze the peppers after stuffing but before baking. Thaw in the refrigerator overnight, then bake as directed.
Yes! You can assemble the stuffed peppers completely, cover the baking dish with foil, and refrigerate for up to 24 hours. When you’re ready to eat, just add a few extra minutes to the baking time.
Choose wide, large peppers that have a flat bottom. You can also slice a very thin layer off the bottom of each pepper half to create a more stable base. Packing them snugly into your baking dish also helps them stay upright.
For a great low-carb or keto-friendly version, you can substitute the cooked rice with an equal amount of riced cauliflower. You can also use other grains like quinoa for a higher protein option.
The easiest method is to pre-bake the halved peppers for about 10-15 minutes at 375°F (190°C). This softens them perfectly so they are tender, but not mushy, after the final bake with the filling.
Share Your Creations!
I hope you love this Creamy Chicken Stuffed Peppers recipe as much as I do! If you make it, I would love to see it. Please leave a comment below or share a photo of your dish on Pinterest. Your feedback and creations brighten my day!
Creamy Chicken Stuffed Peppers Recipe
Creamy Chicken Stuffed Peppers (The BEST Recipe!)
Ingredients
Equipment
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. Place the halved bell peppers cut-side up in the dish and bake for 10 minutes to soften slightly.
- While the peppers are pre-baking, heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 4-5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Reduce the heat to low. Add the softened cream cheese to the skillet, stirring until it's melted and smooth. Stir in the shredded chicken, cooked rice, 1 cup of the cheddar cheese, smoked paprika, oregano, salt, and pepper. Mix until everything is well combined.
- Remove the peppers from the oven. Carefully fill each pepper half with the creamy chicken mixture, mounding it on top.
- Sprinkle the remaining 1/2 cup of cheddar cheese over the stuffed peppers. Return the dish to the oven and bake for 20-25 minutes, or until the filling is heated through and the cheese is bubbly and golden brown.
- Let the peppers rest for a few minutes before serving. This allows the filling to set. Garnish with fresh parsley if desired.
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in the oven at 350°F (175°C) or in the microwave until warmed through.
